HAZELNUT PRALINE TRUFFLE SLICES
Ingredients
Serves 36 Slices
TRUFFLE SLICES:
¾ cup (175 ml) granulated sugar
⅓ cup (75 ml) water
¾ cup (175 ml) skinned hazelnuts, toasted and chopped
1 lb (500 g) bittersweet chocolate, chopped
½ cup (125 ml) whipping cream
½ tsp (2 ml) vanilla extract
1 generous pinch cayenne
1 generous pinch sea salt
CANDIED ORANGE PEEL:
1 large orange
2 cups (500 ml) granulated sugar, divided
1½ cups (375 ml) water
Instructions
- Grease a 9 x 5 x 3-in (2 L) loaf pan and line with plastic wrap with edges extending over sides of pan. Line a baking sheet with parchment paper and set both aside.
- To make praline, in a small, heavybottomed saucepan, combine sugar and water. Stir over medium heat until sugar is completely dissolved. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals from sides of pan. Bring mixture to a boil over mediumhigh heat and boil gently just until mixture turns golden, about 7 to 10 minutes. Do not stir. Careful, as once sugar syrup turns golden it can darken and burn very quickly.
- Remove from heat and stir in chopped hazelnuts. Pour onto parchment-lined baking sheet and spread out. Set aside to cool until firm.
- Meanwhile, to melt chocolate, place cream in a medium, heavy-bottomed saucepan and bring almost to a boil. Add chopped chocolate and stir over medium-low heat until melted and smooth. Remove from heat and stir in vanilla, cayenne and salt.
- When praline has cooled, place in a food processor and whirl until crushed. Stir into melted chocolate and pour into prepared loaf pan. Smooth top with a thin palate knife. Refrigerate for 3 hours or overnight until firm.
- To make CANDIED ORANGE PEEL: Trim a slice off bottom and top of an orange. Then slice peel and white pith from orange and separate into 4 vertical segments. Cut segments into slivers. Cook in a small pot of boiling water for 15 minutes. Rinse and drain a couple of times to remove bitterness from pith.
- Bring 1¼ cups (300 ml) sugar and ½ cup (125 ml) water to a boil in a medium-sized saucepan. Stir to dissolve sugar. Add peel, return to a boil, then reduce heat and simmer until peel is very soft, about 35 minutes. Drain peel thoroughly and toss strips with remaining ¾ cup (175 ml) sugar. Transfer to a baking sheet, separating strips so they will dry. Let stand to dry for 1 to 2 days. Can be made ahead and frozen for up to 2 months.
- To garnish Truffle Slices, scatter candied peel down centre of loaf. Then cut into ¼-in (0.5 cm) thick slices and serve.
Drink Pairings
GRILLED FLANK STEAK WITH TROPICAL SALSA
Ingredients
Serves 4 o 6
2 tsp (10 ml) garam masala
1 tsp (15 ml) brown sugar
½ tsp (2 ml) salt
1 tsp (5 ml) freshly ground black pepper
2 lb (1 kg) flat iron or flank steak
1 cup (250 ml) fine diced ripe papaya
1 cup (250 ml) fine diced pineapple
1 cup (250 ml) fine diced mango
¼ cup (60 ml) fine diced seeded cucumber
¼ cup (60 ml) fine diced red onion
3 tbsp (45 ml) fine chopped cilantro
2 tbsp (30 ml) lime juice
½ tsp (2 ml) finely minced ginger
Instructions
- Preheat grill or broiler to medium-high heat.
- Combine garam masala, brown sugar, salt and pepper. Rub evenly over both sides of the steak. Let marinate at room temperature for 10 to 15 minutes.
- Combine the remaining ingredients. Season. Cover and chill.
- Lightly grease barbecue grill or baking rack. Place steak on grill rack, grill 5 minutes on each side or until desired doneness. Remove steak from grill and let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with tropical fruit salsa.
Drink Pairings
GERMAN CHOCOLATE MACAROONS WITH DULCE DE LECHE
Ingredients
Serves 38 Macaroons
1 x 300 ml can sweetened condensed milk
5 ⅓ cups (1.3 L) unsweetened shredded coconut
¾ cup (175 ml) granulated sugar
¾ cup (175 ml) finely chopped pecans
⅓ cup (75 ml) all-purpose flour
½ tsp (2 ml) salt
5 egg whites
4 oz (125 g) milk chocolate
Instructions
- To make dulce de leche, place condensed milk in a double boiler and cook over medium heat for about 45 minutes, stirring occasionally, until thickened and golden. Remove from heat and cover to keep warm. Can be made ahead, refrigerated in a tightly covered container for up to a week. Simply reheat to soften.
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine coconut, sugar, pecans, flour and salt. Stir to evenly mix. Beat egg whites in a bowl with an electric hand-held mixer just until foamy. Add to coconut mixture and stir in with a fork until well mixed.
- Using a large, round tablespoon or small ice cream scoop, roll into balls and gently press onto prepared baking sheet about 1-in (2.5 cm) apart. Bake in preheated oven for 20 minutes, or just until tops turn golden. Remove baking sheet with macaroons to a rack to cool.
- Melt chocolate in a small bowl over a saucepan with simmering water just until almost melted. Remove bowl with chocolate and stir to completely melt. Dip a fork into chocolate and drizzle in a zigzag fashion over cooled macaroons.
- Repeat with dulce de leche, drizzling in opposite direction in a zigzag. Cool macaroons until toppings have firmed. Store in a single layer in a container with a tight-fitting lid and refrigerate until ready to serve. Best eaten within a couple of days.
Drink Pairings
HERBED TURKEY BREAST WITH APPLE CALVADOS SAUCE
Ingredients
Serves 12
HERBED TURKEY BREAST:
2 boneless turkey breast halves, about 2 lbs (1 kg each)
¼ cup (50 ml) unsalted butter, divided
1 tbsp (15 ml) finely chopped fresh or 2 tsp (10 ml) dry sage
1 tsp (5 ml) finely minced fresh rosemary
1 lemon, zest only
½ cup (125 ml) turkey or chicken stock
fresh sage leaves, for garnish
APPLE CALVADOS SAUCE:
2 tbsp (30 ml) unsalted butter
2 shallots, peeled and finely minced
1 garlic clove, smashed and finely minced
2 unpeeled Granny Smith apples, cored and cut into thin wedges
2 tbsp (30 ml) all-purpose flour
3 tbsp (45 ml) Calvados or brandy
1 cup (250 ml) unsweetened apple cider
1 cup (250 ml) turkey or chicken stock
3 tbsp (45 ml) whipping cream, optional
Instructions
- Preheat oven to 400 F (200 C). Rub each breast with 1 tbsp (15 ml) butter. Evenly sprinkle breasts with sage, rosemary and lemon zest. Generously sprinkle with salt and pepper.
- Place side by side on a rack in a roasting pan. Pour stock in bottom of pan. Roast turkey, uncovered, for 20 minutes. Reduce temperature to 350 F (180 C) and continue to roast for 45 minutes to 1 hour, or until turkey registers 170 F (75 C) on a meat thermometer inserted into the centre. Baste occasionally with remaining butter while roasting. Remove and transfer to a cutting board. Loosely cover with a tent of foil while preparing sauce.
- To make APPLE CALVADOS SAUCE: In a large frying pan, melt butter over medium heat. Add shallots and garlic and sauté just until soft. Add apple slices and sauté until almost soft. Set pan aside.
- Place roasting pan with turkey drippings on burner over medium heat. Scrape pan drippings and whisk in flour, stirring until slightly golden. Mixture will be very crumbly. Deglaze pan with Calvados. Whisk in apple cider and stock, stir over medium heat until thickened. Strain through a finemeshed sieve into frying pan with apples and shallots. Gently heat before serving.
- Slice turkey breast on the diagonal and place on a warm platter. Spoon Apple Calvados Sauce over top, and transfer remaining sauce to a gravy boat. Garnish platter with fresh sage leaves.
Drink Pairings
GRILLED AVOCADO WITH CHICKPEAS AND TAHINI DRESSING
Ingredients
Serves 6
TAHINI DRESSING:
¼ cup (60 ml) sesame tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) each, tamari soy sauce and fresh lemon juice
2 tbsp (30 ml) water, plus extra, if needed
1 garlic clove, smashed and minced
1 tsp (5 ml) peeled and grated ginger root
freshly ground black pepper, to taste
STUFFED AVOCADOS:
1 x 14 oz (398 ml) can chickpeas
2 tbsp + 1 tbsp (45 ml) grape seed oil
½ tsp (2 ml) smoked paprika
salt and pepper, to taste
½ cup (125 ml) very finely diced unpeeled English cucumber
½ cup (125 ml) quartered cherry tomatoes
3 avocados
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Place all TAHINI DRESSING ingredients in a small blender and whirl until smooth and creamy. Add a little more water, if needed to make it pourable. Transfer to a squeeze tube and refrigerate until ready to use. Can be refrigerated for several days.
- Preheat barbecue to about 375 F (190 C). Rinse and drain chickpeas, pat dry with paper toweling. Slip off any papery skins, if desired. Transfer chickpeas to a bowl and toss with grape seed oil. Dust with smoked paprika, salt and pepper. Place in a grill basket or on a small baking tray, spreading out to an even thickness. Grill for about 15 minutes, stirring often, until chickpeas are golden and lightly crisped. Remove and transfer to a bowl to cool.
- When chickpeas are cooled, gently toss together with finely diced cucumber and tomatoes in a bowl. Set aside. Can be made ahead and refrigerated.
- Cut avocados in half and remove pits. Brush with extra-virgin olive oil. Place cut-side down on grill and cook until nice grill marks form, about 2 minutes. Give Tahini Dressing a quick shake and drizzle sauce over top of avocados and chickpeas. Serve immediately.
Drink Pairings
FRESH MELON AND GRILLED PRAWN SALAD
Ingredients
Serves 4 to 6
2 tbsp (30 ml) + 3 tbsp (45 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) Dijon mustard, divided
½ lemon, juice
2 tsp (10 ml) lemon zest
1 minced garlic glove
salt and freshly ground pepper
1 lb (500 g) large prawns (21/25 size), peeled, deveined, tails left intact
1 tin canned hearts of palm, drained and patted dry
2 tbsp (30 ml) champagne vinegar
1 tbsp (15 ml) finely minced shallot
1 tbsp (15 ml) honey
2 bunches fresh watercress, rinsed, trimmed tough stalks and dried well
1 basket heirloom cherry tomatoes, halved
8 to 10 basil leaves, finely julienned
small handful mint leaves
2 cups (500 ml) ½-inch (1.25 cm) diced watermelon
4 oz (125 g) feta cheese, crumbled
Instructions
- Preheat barbecue to medium-high.
- Whisk in a medium bowl, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) mustard, lemon juice and zest, minced garlic, salt and pepper. Add prawns and toss well to coat. Let marinate for about 10 to 15 minutes.
- Thread the prawns onto metal skewers. Toss the hearts of palm with a bit of olive oil and season with salt and pepper. Grill the prawns and hearts of palm, turning once, until they have nice grill marks and the prawns are just cooked through, about 2 minutes each side. When cool enough to handle, halve the hearts of palm lengthwise, then cut crosswise into thirds on the bias. Remove prawn from skewers.
- In a small bowl whisk the remaining 1 tsp (5 ml) mustard with the vinegar, shallot, honey and remaining 3 tbsp (45 ml) extra-virgin olive oil. Season with salt and pepper.
- In a large salad bowl, toss the watercress, basil and mint leaves with a light drizzle of the vinaigrette just to coat. Place on platter or divide amongst chilled serving plates. Sprinkle with diced watermelon and cherry tomatoes halves. Drizzle lightly with vinaigrette. Garnish with grilled hearts of palm, prawns and crumbled feta.
Drink Pairings
LEMONADE TART WITH TIPSY BERRIES
Ingredients
Serves 8
TART SHELL:
1¼ cups (300 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) baking powder
¼ tsp (1 ml) salt plus extra
1 tsp (5 ml) lemon zest
¼ cup (60 ml) cold unsalted butter
1 egg
2 tbsp (30 ml) cold water
FILLING:
1 tbsp (15 ml) lemon zest
1 cup (250 ml) fresh lemon juice
3 large eggs
3 large egg yolks
½ tsp (2 ml) salt
¾ cup (175 ml) granulated sugar
½ cup (125 ml) cubed butter
1 tsp (5 ml) unflavoured gelatin
2 tbsp (30 ml) water
¾ cup (175 ml) whipping cream
FRUIT TOPPING:
½ cup (125 ml) halved fresh strawberries
½ cup (125 ml) fresh raspberries
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
¼ cup (60 ml) vodka
MERINGUE TOPPING:
1 cup (250 ml) sugar
⅓ cup (75 ml) water
3 large egg whites
⅛ tsp (0.5 ml) cream of tartar
Instructions
- To make TART SHELL: In bowl of a food processor pulse together flour, sugar, baking powder, salt and lemon zest. Add butter and pulse until mixture has a sandy texture. Add whole egg and 2 tbsp (30 ml) cold water and pulse until dough just starts to hold together. Empty dough into a lightly greased 9-in (23 cm) deep dish pie plate and press dough into bottom and up sides. Refrigerate dough for at least 30 minutes.
- Preheat oven to 350 F (180 C).
- Prick tart shell all over with a fork and bake until golden brown, about 20 minutes. Set aside on a wire rack and let cool completely.
- While shell is cooling, make FILLING: Set a strainer over a bowl and set aside. Whisk together 1 tbsp (60 ml) lemon zest and lemon juice, 3 whole eggs, plus 3 egg yolks, salt and sugar together in another heatproof bowl before setting over a saucepan of gently simmering water. Don't allow bottom of bowl to touch water. Whisk until mixture has thickened enough to leave a ribbon on surface of mixture and an instant-read thermometer registers 175 F (79 C), about 15 minutes. Remove bowl from heat and add cubed butter to filling, a couple of tablespoons at a time, whisking to incorporate between additions. Strain filling into prepared bowl and press a piece of plastic wrap directly onto surface of filling. Chill until cold, about 2 to 3 hours. Filling can be made 2 days ahead and kept refrigerated.
- About 6 hours before planning on serving tart, in a small bowl, sprinkle gelatin over 2 tbsp (30 ml) water and set aside for 10 minutes. Using an electric mixer beat whipping cream in a large bowl until soft peaks form. Add gelatin mixture and continue whipping cream until firm peaks stage. Gently fold whipped cream into chilled lemon filling. Cover with plastic wrap and chill for 3 hours. Spoon filling into prepared tart shell and refrigerate another hour or until set.
- For FRUIT TOPPING: In a bowl, gently toss all berries with vodka. Set aside for 1 hour.
- While berries are macerating, make MERINGUE TOPPING: In a medium saucepan over mediumlow heat, stir together sugar and water until sugar dissolves. Decrease heat to low and cover saucepan.
- In bowl of a stand mixer fitted with whisk attachment, beat egg whites with cream of tartar and a pinch of salt just until stiff peaks form.
- Uncover sugar syrup, attach a candy thermometer to side of saucepan, increase heat to medium-high and boil mixture, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238 F (114 C), about 6 to 8 minutes. Remove pan from heat.
- With mixer on medium speed, slowly pour hot sugar syrup down side of mixing bowl into whites and beat until meringue is firm and glossy. Increase speed and continue beating until cool, about 4 minutes.
- Finish assembling tart by first draining macerated berries. Place about half over lemon filling, reserving remaining berries to be served alongside. Top with meringue, leaving a 1-in (2.5 cm) border. With a small kitchen torch brown meringue. Alternatively, meringue may be browned in a 450 F (230 C) oven for 3 to 5 minutes. Chill pie for at least 30 minutes before serving. Pie is best enjoyed within 3 hours of assembly. Serve slices with extra berries.
Drink Pairings
HERB-CRUSTED LAMB WITH MINT AND NUT GREMOLATA
Ingredients
Serves 6
5 to 6 lb (2½ to 3 kg) leg of lamb, bone-in
salt and freshly ground black pepper
1 cup (250 ml) mixed finely chopped fresh herbs such as sage, thyme and rosemary
1 cup (250 ml) packed flat-leaf parsley, chopped
6 garlic cloves, minced
1 tbsp (15 ml) lemon zest
½ tsp (2 ml) salt
¼ cup (60 ml) extra-virgin olive oil, plus extra for oiling pan
GREMOLATA
¼ cup (60 ml) extra-virgin olive oil
⅓ cup (75 ml) finely chopped fresh mint
⅓ cup (75 ml) finely chopped flat-leaf parsley
¼ cup (60 ml) pine nuts, toasted
1 tbsp (15 ml) each, lemon zest and juice
1 tbsp (15 ml) capers packed in salt, rinsed and drained
1 large garlic clove, finely minced
1 shallot, peeled and finely minced
Instructions
- To make Lamb, preheat oven to 400 F (200 C). Shave any excess fat from leg. Place in a lightly oiled roasting pan. Sprinkle leg all over with salt and pepper.
- Combine mixed chopped herbs, parsley, minced garlic cloves, lemon zest, and salt in a food processor fitted with a metal blade. Pulse until finely chopped. Add oil and continue to whirl until a coarse paste forms. Spread paste over lamb leg to evenly coat.
- Roast lamb uncovered in preheated oven for 1¾ hours or until meat registers 125 F (52 C) for rare or 130 F (54 C) or longer for medium rare. Do not touch bone with thermometer or reading won’t be accurate.
- While lamb is roasting, make Gremolata. Combine all ingredients in a bowl. Stir together until blended. Set aside.
- When lamb is roasted as desired, remove to a cutting board and loosely cover with foil. Let rest for 30 to 40 minutes before slicing and serving.
- To serve, carve lamb and plate each serving with a spoon of Gremolata. Delicious with roasted vegetables.
Drink Pairings
GRILLED CHICKEN LETTUCE WRAPS
Ingredients
Serves 4 to 6
½ cup (125 ml) low-sodium soy sauce
½ cup (125 ml) teriyaki sauce
2 tbsp (30 ml) sweet soy sauce, such as Kecap Manis
2 tbsp (30 ml) olive oil
¼ tsp (1 ml) sesame oil
1 tsp (5 ml) peeled, grated fresh ginger root
1 tsp (5 ml) red pepper flakes
2 garlic cloves, minced
8 boneless, skinless chicken thighs
1 head iceberg, bibb lettuce, leaves separated
2 tbsp (30 ml) sesame seeds, toasted
3 green onions, thinly sliced on the bias
assorted julienned vegetables, such as cucumbers, carrots, red peppers, celery, and bean sprouts
Instructions
- In a shallow glass container large enough to fit chicken thighs in one layer, combine soy sauce, teriyaki sauce, sweet soy sauce, olive oil, sesame oil, ginger root, red pepper flakes and garlic. Add chicken and marinate for at least 4 to 8 hours in the refrigerator.
- Grease barbecue grill and preheat to medium-high.
- Remove chicken from marinade (keep marinade aside) and place on hot grill. Cook until golden brown, about 5 to 6 minutes, flip chicken and continue cooking for 5 to 6 minutes until internal temperature of chicken reads 165 F (75 C).
- Pour saved marinade into a saucepan and bring to boil for 5 minutes. Set aside.
- Remove chicken from grill and place on a cutting board. Slice thinly and transfer to a platter. To serve, using tongs, place some chicken on a lettuce leaf and top with julienned vegetables. Garnish with sesame seeds and green onions and drizzle with cooked marinade.
Drink Pairings
GREMOLATA ROASTED NUGGETS AND BABY VEGETABLES
Ingredients
Serves 4 to 6
1½ lbs (750 g) yellow baby potatoes
2 tbsp (30 ml) extra-virgin olive oil, divided
¼ tsp (1 ml) each salt and freshly ground black pepper
1 orange, zest only
1 lemon, zest only
1 lime, zest only
2 garlic cloves, smashed and minced
¼ cup (60 ml) finely chopped flat leaf parsley
¼ cup (60 ml) finely chopped cilantro leaves
¼ lb (125 g) asparagus spears, trimmed and cut into bite-sized pieces
6 baby yellow pattypan squash, halved
6 baby zucchini, trimmed
⅓ cup (75 ml) pine nuts, toasted flat leaf parsley, for garnish
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
- Place potatoes in large bowl and drizzle with 1 tbsp (15 ml) oil, salt and pepper. Toss to coat. Spread out on parchment-lined baking sheet in a single layer and bake in centre of oven for 15 minutes.
- Meanwhile, to make gremolata, in a small bowl combine orange, lemon and lime zest, garlic, parsley and cilantro. Gently toss together with a fork. Set aside.
- When potatoes have baked for 10 minutes, remove and stir in vegetables, then return to oven to finish baking, about 5 to 8 more minutes. Stir occasionally until potatoes and vegetables are tender but still firm when pierced with a fork.
- Halve some of the larger potatoes, if you wish, and transfer all potatoes to a large serving dish. Drizzle with another 1 tbsp (15 ml) of olive oil. Sprinkle with half the gremolata and gently toss together to evenly blend. Add more salt and pepper to taste, if desired.
- Sprinkle remaining gremolata and toasted pine nuts over top. Garnish with flat leaf parsley and serve warm.